6533b834fe1ef96bd129e107
RESEARCH PRODUCT
Inhibition of cyclodextrins on α-galactosidase.
Sun WeiSun WeiCai HongyanCai HongyanFrancisco J. BarbaZhenzhou ZhuZhenzhou ZhuDing WenpingDing WenpingDi YaoChen XuanChen XuanLi FangLi FangShen WangyangShen Wangyangsubject
chemistry.chemical_classificationCircular dichroismCyclodextrinsMagnetic Resonance Spectroscopy010405 organic chemistryChemistryHydrogen bondStereochemistryCircular DichroismTemperatureHydrogen BondingGeneral Medicine010402 general chemistry01 natural sciences0104 chemical sciencesAnalytical ChemistryCrystallographyα galactosidaseEnzymealpha-GalactosidaseProtein secondary structureFood Sciencedescription
This work successfully investigated the effects of different influential factors and hydrophobic cavities of cyclodextrins (CDs) on α-galactosidase (α-Gal) by detecting α-Gal activity. The highest inhibitory concentration of three kinds of CDs (α-, β-, and γ-CD) on α-Gal was 10mM. Moreover, the highest inhibition of α-Gal was obtained under the following conditions: reaction time of 90min, temperature of 30°C, and pH 6.0. Compared with other CDs, β-CD showed more ability to interact with α-Gal due to its appropriate cavity geometric dimensions. From circular dichroism and nuclear magnetic resonance it was observed that β-CD changed the secondary structure of α-Gal and formed a hydrogen bond with this enzyme.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2017-02-01 | Food chemistry |